Pickled Shiitake Mushrooms
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 10:52pm

Ingredients




4 cups dried shiitake mushrooms, loosely pack
1 cup sugar
1 cup ushukuchi (light soy sauce)
1 cup sherry vinegar
3 inches pieces of fresh ginger, peeled

Preparation

1 In a large mixing bowl, steep the shiitake in boiling water until softened (about 15 minutes) 2 Remove from water, trim off and discard stems. 3 Cut caps into 1/8 inch slices 4 Reserve 2 cups of the steeping water and pass through a fine mesh sieve to remove any debris or sand 5 In a saucepan, combine the reserved steeping water with the sugar, soy sauce, vinegar, ginger and sliced shiitake 6 Simmer on medium for 30 minutes. Let cool. 7 Discard the ginger, and pack the shiitake into a quart-sized container. 8 Ready to eat immediately or will keep, refrigerated, for at least a month

About


This recipe is adapted from one found in Momofuku.